Nestle Peppermint Crisp, 6 Bars

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dark or milk chocolate. Unlike myself, my boys aren’t keen on very dark chocolate, so I use half milk and half dark. If you have the time, this dessert is made best the day before so that it can set. Setting properly will help cut proper squares for everybody and improve the texture. You can also wait to add the crumbled chocolate topping just before serving. You can make as many layers as you want to and make it look like a real cake. For more fun, fold some peppermint chocolate into the whipped dough mixture for extra texture and goodness. Decorate the slice with your favourite peppermint chocolates or treats. You can add chopped pieces of Mint Slice biscuits, crushed candy canes, Aero chocolate, more Peppermint Crisp or your favourite peppermint treats. Aero mint - This is the 'twist' to this recipe and the solution for many forlorn Saffas who can't find Peppermint Crisp bars outside of South Africa. Hands down, we actually prefer Aero mint for this tart anyway. Some alternatives to Peppermint Crisp and Aero mint chocolate:

Tip the mixture into the lined tin. Take a large spoon and press the base firmly into the tin as evenly as possible. Place in the fridge and leave for at least 30 minutes. Place a layer of Tennis/Nice biscuits on the bottom of your dish. Break the biscuits as needed to cover the base completely. A Peppermint Crisp Fridge Tart is a decadent, sweet, creamy dessert, made by mixing whipped cream and caramelised condensed milk with grated peppermint crisp chocolate and layering it between crispy coconut-flavoured biscuits. The cream and caramel mixture gets absorbed into the biscuits as the tart chills, giving them a softer, more cake-like texture. Chill the peppermint tart overnight - this allows time for the biscuits to soften and flavours to blend into a delicious dessert. Nestlé Peppermint Crisp chocolate is a wonderful, exciting and different chocolate experience. The cool, crunchy green peppermint crystal filling is fresh and minty that takes your breath away while the outside is wrapped with smooth milk chocolate coating.Use any rectangular or square baking tin - it is fine for there to be small gaps between the biscuits. I used a 20cm x 26cm sized tin and set the biscuits out 3 x 3. These bars are amazing. They look ike chocolate encased kryptonite, but have a minty refreshing taste that leaves a fresh flavour in your mouth long after they have finished. These are too good for sharing, hide them away from your friends and loved ones. When you've been away from home for awhile and really looking for that tasty mint/choc flavour with a deference there's nothing like a peppermint crisp. Bite into it and its peppermint crystal bits breaking apart in your mouth. Totally yummy and unique

Just ensure whatever you are using has at least a 30% fat content for the best whipping results. The caramel Once again, here's another product that is completely unknown to me from my little kitchen right outside Washington DC. From my research, Orley whip is a dairy-free liquid that whips into something resembling whipped cream. There are two easy alternatives in American grocery stores. Orley Whip Substitute Option 1: Fresh whipping cream (Or heavy cream, double cream) Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine. The food colouring is entirely optional – you don’t have to add it. But I wanted this peppermint slice to be reminiscent of the one I remember from my childhood. Plus I’m a child of the eighties, so I’m not against a tiny amount of food colouring every now and then. the chocolate toppingIf you love chocolate ripple cake, you're going to fall head over heels for this peppermint crisp tart recipe! You can use a large single dish, as I have done here, or you can make approximately 8 individual smaller dishes. The number of smaller dishes you can make will obviously depend on the size of your dishes. The base is made up of crushed digestive biscuits, butter, cocoa powder and golden syrup. I also add a little bit of caster sugar to make up for the bitterness of the cocoa. You can omit the cocoa if you wish – it’s not essential. If you don’t have a food processor, crush the biscuits in a bowl using the end of a rolling pin. Some smaller chunks are ok. And let's not forget the classic Homemade Cream Puffs - choux pastry buns filled with whipped cream. The ultimate in indulgence.